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Handcrafted crumbly torrone with Piedmontese hazelnuts I.G.P. (Protected Geographical Indication) selected by hand made according to an original recipe which dates back from 1883. It is made of egg whites and steamed for about 7 hours, shaped, hand-cut and cooled on marble tables for one day.
Piedmont hazelnut (45%), honey, sugar, glucose syrup, fresh egg white, wafer (potato starch, water, olive oil), natural vanilla from Madagascar.